9. The method of claim 8 wherein said hydration bar is formulated as a
ready to eat solid.

10. A method for the hydration of an individual for the quick recovery
from exercise and muscle fatigue undergoing physical exertion through the
ingestion of a hydration bar consisting a complete matrix of natural
whole food vitamins, minerals including necessary electrolytes, one or
more pro-biotic compounds, super anti-oxidants, proteins, amino acids,
complex carbohydrates, fiber, lipids and bio-flavonoids.

11. The method of claim 10 wherein said vitamins are selected from the
group consisting of natural whole food vitamins.

18. The method of claim 17 wherein said hydration bar is formulated as a
ready to eat solid.

19. The method of claim 18 wherein said individual, after ingesting the
hydration bar, is able to maintain a higher power output and higher heart
rate with a lower rate of perceived exertion during strenuous exercise.

Description:

FIELD OF THE INVENTION

[0001] The present invention relates generally to nutritional sports
supplements and methods for their administration to provide athletes and
other active individuals with an easy way to maintain a hydrated body
system when working at high performance levels. More specifically, the
present invention relates to methods for continually hydrating the human
body through the ingestion of a solid oral comestible for the quick
recovery from exercise and muscle fatigue.

BACKGROUND OF THE INVENTION

[0002] Food products such as those marketed as energy bars are gaining in
popularity among all consumers. Energy bars are designed to provide a
healthful nutritious serving that is high in protein, vitamins and
minerals, low in fat and shaped into a bar or other convenient form. The
thought of eating a healthful nutritious energy bar that is shelf stable
and packaged in a portable format is appealing to most people, especially
individuals who want and/or need a functional benefit from the nutrients
offered by such products.

[0003] Energy bars generally fall in one of two categories: grain-based or
chewy. The grain-based energy bars are primarily made of a particulate
matrix held together by a binder. The chewy variety is typically
comprised of ingredients that have been processed into a homogeneous
mass. In either case, the matrix or mass is then pressed, extruded or
molded to form bar shaped pieces that are dried or solidified. Both
deliver high levels of protein, vitamins and minerals, in a low fat bar.

[0004] Many of the currently marketed products do not appeal to consumers,
who generally find them to be dry and tasteless with poor mouth feel.
Moreover, the homogeneity of the chewy bar/extruded mass results in the
energy bar product that usually has a singular taste throughout the
homogeneous product. This leads to mediocre tasting products since
nutritious ingredients such as protein, vitamins, and minerals, which
often taste bad, are haphazardly mixed in with other ingredients. The
combination degrades the overall taste of the product, leaving many of
the presently marketed energy bars with a chalky, dry mouth feel and
taste. For example, energy bars are typically fortified with protein
powders, which appeals to most consumers who perceive protein as a
desirable nutrient. Protein powders are typically made with whey
proteins, soy proteins, egg proteins, caseins, and the like. In general,
the protein powders are combined along with the other ingredients of the
bar and the inclusion of protein powders tends to produce a mouth drying
sensation that many consumers find undesirable. The mouth drying
sensation can be so intense that some consumers will only eat an energy
bar with a beverage.

[0005] The energy bars that are currently commercially available may
provide some of the healthful nutritional benefits mentioned above, but
they do not deliver the taste attributes desired by many consumers. As a
result, some consumers settle on poor taste in order to get the healthful
nutritional benefits, while many other consumers choose not to buy energy
bars at all. What is missing from the marketplace and what food
manufacturers have not been able to deliver, is a truly good tasting
energy bar that delivers healthful nutritional benefits, i.e. high
protein, fortified with vitamins and minerals, and low in fat.

[0006] There are many types of nutrition bars and other "snack" bars
available on the market, and many consumers use such products as a
convenient food source. For example, grain based bars such as granola
bars are easy to carry and provide a healthy, good tasting food that is
consumed by active people such as hikers and athletes, and other active
individuals. Because grain-based nutrition bars are convenient and
healthy, they have become a very popular product. One type of bar that
has become popular in the recent years is commonly called an energy or
"performance bar." These products are typically formulated for use by
active individuals such as athletes, and include ingredients that are
intended to boost athletic performance, endurance, etc. Such energy bars
provide an easy way for athletes to consume foods that are specifically
formulated to improve and enhance performance of the individual.
Similarly, many athletes use amino acid supplements as dietary
supplements or as directed by health professionals. Athletes often
consume amino acid supplements, which typically are provided in the form
of capsules or tablets in order to obtain improved results in sporting
events. As athletes seek to gain an edge over their competition, they
frequently reach for nutritional supplements to improve their
performance. A recent survey in young German elite athletes showed that
over 80% of them took some version of a supplement, with most being
minerals, vitamins, sport drinks, energy drinks, and carbohydrates. For
this group, health promotion and performance enhancement were the most
frequently stated reason for their use.

[0007] Supplements are frequently chosen to correct nutritional
limitations of performance. With sweat losses amounting up to 3 liters
per hour (L/h) during intense activities in extreme environments,
persistent dehydration remains a concern. When the exercise duration
exceeds 60 minutes, intake of a carbohydrate/electrolyte solution is
necessary in order to maintain normal glucose levels and replace the
electrolytes lost through sweat in order to prevent a decline in
performance.

[0008] The positive effects of nutritional products can only be gained if
athletes are able to consume them regularly. This is especially
applicable during exercise because decreased blood flow to the digestive
system results in an increased likelihood for gastrointestinal distress
or nausea. The method of hydration through the administration of the
supplement bar of the present invention is specifically designed to
minimize potential distress as it is gluten, wheat, dairy, corn, and nut
free.

[0009] U.S. Pat. No. 7,531,192 to Farber et. al. discloses oral delivery
systems for functional ingredients, such as drugs, nutritional
supplements, botanicals, and vitamins. The delivery systems comprise an
ingestible matrix within which the functional ingredient(s) are
substantially uniformly and completely dispersed and in which degradation
of the functional ingredient(s) is minimized. The matrix comprises 1) one
or more carbohydrates; 2) one or more sugars, sugar syrup and/or sugar
alcohol; 3) one or more hydrocolloid; 4) one or more polyhydric alcohol;
5) one or more source of mono- or divalent cations, and 5) water. The
combination of carbohydrate and hydrocolloid in the matrix ensures that
the delivery system readily retains the solvent component and thereby
prevents separation of the solvent from other components of the matrix.
The invention also provides methods of preparing and using the delivery
systems.

[0010] U.S. Pat. No. 7,767,248 to Overly et. al. discloses a chewy
confectionary product having a high fiber content, comprising dietary
fiber, water, and sweetener selected from the group consisting of corn
syrup, a sweetener other than from corn syrup, sugar alcohols and
mixtures thereof, corn syrup to provide a fibrous/sweetened aqueous
slurry having from 60 to 74 wt. % solids, and from 25 to 40 wt. % fiber
to provide a fibrous/sweetened slurry; The fibrous/sweetened slurry is
hydrated during preparation to remove from 10 to 20 wt. % of the water
from the fibrous/sweetened slurry which provides a cooked slurry having
at least about 78 wt. % solids. Additional fiber, solids and at least
about 3 wt. % of one or more humectants is added to the slurry at a
temperature of at least about 100° C. to provide a chewy
confectionery product having at least 42 wt. % fiber and at least 88 wt.
% solids.

[0011] U.S. Pat. No. 7,220,442 to Gautam et. al. discloses a nutrition bar
which incorporates protein in the form of nuggets having high levels of
selected proteins. The nutrition bars are formulated to have elevated
levels of protein, yet are asserted to have good taste and other
organoleptic properties. The nutrition bars comprise greater than 50 wt.
% of a non-soy protein such as whey or milk protein, rice protein and pea
protein, especially between 51 wt. % and 99 wt. %, more preferably
between 52 wt. % and 95 wt. %, most preferably 55 wt. % or above. The
milk protein is preferably whey protein. The nutrition bars are
preferably made using an extrusion process wherein the extrusion
temperature is moderated so as to avoid damage to the whey proteins and
concomitant off-taste.

[0012] U.S. Pat. No. 7,247,336 to Fitzjarrell et al teaches and claims a
nutrition bar consisting of from between about 92.50 to about 97.50% of a
fruit base blend comprising dehydrated fruit in an amount of at least
about 60% of the blend, and grain in an amount of at least about 15% of
the blend; between about 2.50 to about 7.50% free form amino acids in an
amino acid blend, wherein said amino acid blend consists of histidine,
leucine, phenylalanine, lysine, arginine, valine. Each amino acid is
present in an amount of between 7-15% of said blend, and isoleucine,
alanine, glutamine, α-ketoglutaric acid, methionine and threonine
are each present in an amount between 2.0% and 10% of said blend Also
included therein is a binder in an amount sufficient to form the fruit
base blend and amino acid blend into a bar.

[0013] However, none of the compositions or methods known in the prior art
afford the consumer or athlete a tasteful means to orally ingest a shelf
stable, dry comestible composition that provides enhanced hydration
retention and an energy source which is also extremely effective in
improving exercise performance after ingestion.

BRIEF DESCRIPTION OF THE DRAWINGS

[0014] FIG. 1 is a the bar graph that illustrates the average rating of
perceived exertion as recorded by two groups of athletes during a
workout; one group having ingested the hydration bar of the present
invention, the other group not having had the bar.

[0015] FIG. 2 is a bar graph that illustrates the average amount of water
consumed by the subjects of the two groups studied in FIG. 1 during
training and exercises by those subjects who first ingested the hydration
bar of the present invention as compared to those who did not.

[0016] FIG. 3 is a bar graph that shows the average individuals power
output in watts during the exercise/physical labor tests comparing those
subjects who first ingested the hydration bar of the present invention
with those who did not.

[0017] FIG. 4 is a graphic portrayal that compares the average heart rate
in terms of beats per minute during exercise/physical exertion of the
athletes by those subjects who first ingested the hydration bar of the
present invention as compared to those who did not.

[0018] FIG. 5 is a general summary of the data reported in the exertion
studies.

SUMMARY OF THE INVENTION

[0019] The method of the present invention comprises the administration of
a complete matrix of natural whole food vitamins, minerals including
necessary electrolytes, super anti-oxidants, proteins, amino acids,
complex carbohydrates, fiber, lipids and bio-flavonoids with superior
absorption, utilization and retention. Also included therein is a
specific blend of one or more active ingredients derived from a bacterial
or fungal fermentation broth that further enhances the supplement as a
pro-biotic component. The supplement provides a consumer or athlete
enhanced hydration retention and energy which is extremely effective in
enhancing exercise performance.

DETAILED DESCRIPTION OF THE INVENTION

[0020] The method of the present invention utilizes a complete matrix of
natural whole food vitamins, minerals including necessary electrolytes,
super anti-oxidants, proteins, amino acids, complex carbohydrates, fiber,
lipids, bio-flavonoids and lipophosphates that are combined to provide an
easily ingestible oral composition with superior nutrient absorption,
utilization and retention. The method utilizing the composition provides
hydration retention and energy enhancement with B complex vitamins and
other key ingredients working synergistically. Athletes that practice
this method experience quick recovery from exercise and muscle fatigue. A
specific type and level of quercetin that is incorporated into the
mixture is beneficial in addressing mental focus and reduced fatigue.
Quercetin is a powerful antioxidant, a natural anti-histamine, and
anti-inflammatory which also may help to prevent cancer, especially
prostate cancer. The composition also includes an immune booster
utilizing super anti-oxidants, including glutathione and vitamins C and
E. The bodies own natural electrolytes are balanced through a specific
mixture of nutrients and natural sea salt.

[0021] Also included therein is a specific blend of one or more active
ingredients and neutraceuticals derived from a bacterial or fungal
fermentation broth that further enhances the supplement as a pro-biotic
component. These bacterial or fungal-derived compounds may be derived
from niacin and certain strains of Lactobacillus bulgarius, L.
acidophilus L. caucasicus, L. casei L. rhamnosus, Bifidobacterium
animalius, and any number of the Saccharomyces cerevisiae, S. boulardii
and other Saccharomyces. species.

[0022] The methods of the present invention reduce or abate the usual body
requirements for water in high stress conditions by promoting hydration
and water retention. This is achieved by the administration of a unique
combination of whole food ingredients and nutrients that work together
synergistically with pomegranate, green tea, natural sea salt, a specific
ratio of amino acids and quercetin which enhances the bodies own
hydration retention and natural balance of electrolytes for increased
energy enhancement. This enables the athlete, after strenuous physical
exertion, to realize a quick recovery from exercise/muscle fatigue while
at the same time serving as an immune booster and providing enhanced
mental focus.

[0023] The following examples are provided to more specifically set forth
and define the process of the present invention. It is recognized that
changes may be made to the specific parameters and ranges disclosed
herein and that there may be a number of different ways known in the art
to change the disclosed variables. And whereas it is understood that only
the preferred embodiments of these elements are disclosed herein as set
forth in the specification and drawings, the invention should not be so
limited and should be construed in terms of the spirit and scope of the
claims that follow.

Example I

[0024] An orally ingestible hydration bar useful in the method of the
present invention was prepared from the following ingredients in the
amounts set forth below.

[0025] The method of the present invention was examined using the
hydration bar of the present invention to determine if the hydration bar
was well tolerated, accepted, and effective in enhancing exercise
performance. The study was conducted at Wake Forest University N.C. and
the Olympic Training Center (OTC) in Colorado Springs, Co. In the study,
five (5) triathletes, six (6) male and three (3) females who ranged in
age from 19-31 participated.

[0026] There were two phases of the study. The first phase lasted for two
weeks during which the participants consumed one (1) hydration bar of the
present invention per day for the first week and two (2) hydration bars
for the second week. Participants completed questionnaires utilizing
Likert scales and open-ended questions about the taste, tolerance, and
acceptability of the product every day during the trials. The athletes
consumed three bars per day during the first week. During the second
week, they participated in two (2) 2-hour exercise sessions at an
intensity of 60-75% of their predicted heart rate reserve. Participants
completed questionnaires similar to those in Phase 1 after their exercise
session. In addition, work level, water consumption, and perceived
exertion were measured.

[0027] The questionnaire presented to the subjects' inquired as to their
thoughts on the hydration bars' palatability and acceptance and contained
twelve 9-point Likert scale questions along with 3 open-ended questions.
The mean response was calculated for each question. An example of the
questions is shown below:

[0029] Each athlete's power output and rate of perceived exertion were
recorded during bicycle rides for athletes at the OTC during phase 2.
Watts were measured through the use of a compu-trainer, which displayed
wattage output in real time as a measure of the degree of energy consumed
and calories metabolized. The watts generated and an athletes' rating of
perceived exertion (RPE) were recorded every ten minutes. Heart rate was
also provided in real time with the use of a polar heart rate monitor.
These were recorded every ten minutes.

[0030] Referring now to FIG. 1, the bar graph shows the average rating of
perceived exertion as recorded by the athletes during exercise, one group
having ingested the hydration bar of the present invention, the other
group not having had the bar. Clearly those who ingested the bar were
able to carry out the assigned workload and/or workout and perceived a
much lower level of physical stress (12.60) than those who did not
(13.0).

[0031] Referring now to FIG. 2, the bar graph shows the average amount of
water consumed by the subjects during training and exercises by those
subjects who first ingested the hydration bar of the present invention as
compared to those who did not. Here again, it is clear that those who
consumed the hydration bar prior to exercise/physical labor needed to
consume less water (840 rating) as opposed to those who did not (1040)
with a perception of a much lower level of physical stress than those who
did not.

[0032] Referring now to FIG. 3, the bar graph shows the average
individuals power output in watts during the exercise/physical labor
tests. Those subjects who first ingested the hydration bar of the present
invention as compared to those who did not had a consistently higher
level of power output (206 watts average) versus those who did not.

[0033] Referring now to FIG. 4, the bar graph compares the average heart
rate in terms of beats per minute during exercise/physical exertion of
the athletes by those subjects who first ingested the hydration bar of
the present invention as compared to those who did not. Here again, it is
clear that those who consumed the hydration bar prior to
exercise/physical labor were able to achieve and maintain a higher
average rate of about 140.8 BPM as opposed to those who did not (136.8)
with a perception of a much lower level of physical stress.

[0034] FIG. 5 generally summarizes the findings of studies and shows that
it was consistently found that when athletes consumed the
energy-hydration bar of the method of the present invention they felt
better during exercise and were able to maintain a higher power output
and higher heart rate with a lower rate of perceived exertion. Without
being bound to any theory, this could be because of a glycogen deficit
which results when athletes exercised without consuming the bar. The
increased heart rate is likely from the athletes' ability to carry a
higher work load after consuming the energy/hydration bar. Similarly,
athletes consumed significantly less water during physical exertion when
they used the energy hydration bars which is due to the concentrated
doses of electrolytes such as sodium, potassium, and calcium in the bar.
Athletes also showed that they enjoyed the taste of the bar and that
there was also very limited gastro-intestinal (GI) distress.

Patent applications in class Lactobacillus or Pediococcus or Leuconostoc

Patent applications in all subclasses Lactobacillus or Pediococcus or Leuconostoc